Header Right

Barbecue Sauce

Flavor is what defines whatever you cook on the grill. The longer you marinate your meat, the more flavorful it will be. Keep in mind that chicken is ideally marinated for a minimum of 20 minutes and a maximum of 12 hours, beef, pork and lamb for a minimum of 3 hours and a maximum of 24 hours while fish and other seafood will be most flavorful if marinated for a minimum of 10 minutes and a maximum of 20 minutes only.

So whether you’re in the mood for just a classic steak or something more festive, here are 8 quick and easy meat marinades for grilling:

Classic Steak

Perfect for grilled beef, pork or chicken.

What you need:

4 garlic cloves, minced

1/2 cup soy sauce

1/3 cup olive oil

1/4 cup Worcestershire sauce

2 tbsps. brown sugar

2 tsps. balsamic vinegar

Ground black pepper to taste

Sweet and Spicy

Best for grilled chicken and pork and can be used as a glaze as well.

Photo:Flickr.com/adactio

What you need:

2 cloves garlic, minced

1 cup ketchup

1 cup hot sauce

1/4 cup Dijon mustard

1/4 cup soy sauce

2 tbsps. fresh lemon juice

1 tbsp. or more brown sugar

Classic Grilled Seafood

Use for any kind of fish. Works great for shrimp, too.

What you need:

2 garlic cloves, minced

Rind of 1 lemon

1/4 cup olive oil

2 tbsps. lemon juice

2 tbsps. chopped parsley

1/4 tsp. black pepper

Salt to taste

Mexican Style

Great for grilled beef or chicken.

What you need:

4 cloves garlic, minced

1/2 cup olive oil

1/2 cup fresh lime juice

1/3 cup white vinegar

1 tbsp. onion powder

1 tbsp. paprika

2 tsps. oregano

2 tsps. sugar

1 1/2 tsps. salt

1 tsp. cumin

1 tsp. ground black pepper

Chili powder to taste

Italian Style

Ideal for chicken, pork, fish and shrimp.

What you need:

3 cloves garlic, minced

1 cup vegetable oil

1/3 cup white wine vinegar

2 tbsps. mustard

1 tbsp. sugar

1 tsp. mixed dried herbs

Salt and pepper to taste

Korean Style

Perfect for beef, chicken or any kind of seafood.

What you need:

8 garlic cloves, crushed

1 red apple, grated

1 brown onion, finely sliced

3 tbsps. soy sauce

2 tbsps. brown sugar

1 tbsp. sesame oil

Japanese Style

Can be used for beef, chicken and seafood.

What you need:

3/4 cup mirin

1/4 cup soy sauce

Greek Style

Best for grilled chicken, lamb and seafood.

What you need:

2 garlic cloves, crushed

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

Zest of 1 lemon

1 tbsp. oregano leaves

2 tsps. thyme leaves

These recipes are for 1-1 1/2 kg. of meat. Enjoy these simple yet deliciously flavorful marinades for your meat the next time you grill!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page.

When I make pulled pork barbecue, whether cooked low and slow on the smoker, or by the crock pot method (below), I usually make enough so I can portion it out and freeze it to use for other quick dinner recipes later. I was inspired on one such occasion to create this non-traditional pasta dish because who says tortellini should only be served with Marinara or Alfredo sauce? I love spinach and cheese tortellini, and I love good barbecue, so let’s put them together. What follows is now a favorite with our family and friends. BBQ Tortellini is an excellent dish for leftover barbecue. Pork can be cooked and pulled ahead of time and frozen, to be thawed and served with the tortellini, sauce and vegetables at a later date. Here I give you a no-fault way to cook crock pot pulled pork, but there are of course many ways to cook the barbecue. If you have your barbecue already, skip down to “To Prepare Tortellini and Sauce”…

Mix:2 tsp salt, 1 tsp black pepper, 2 tsp garlic powder and 2 tsp chili powder. Spread rub generously all over meat. Spray inside of crock pot with non-stick spray, and pour beer in bottom of crock pot. Set meat in, cover and cook on low for 9 hours. If necessary, open once after about 5-6 hours and drain some liquid. Remove meat and drain all liquid after 9 hours. Put meat on a baking pan and pull apart into chunks with two forks, removing bones and fat. At this point, BBQ can be portioned out and frozen for later use if need be.

To Prepare Tortellini and Sauce

Saute’: Green pepper, onion, remaining garlic powder and olive oil until just transparent. Do not overcook. Set aside.

Primary Sidebar

Welcome To BBQTricks!

I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…